Maple Cinnamon Apple Lattice Pies

Steps

1. Make the pastry: whisk the flour, 25 g of the granulated sugar (the rest is for topping) and 6 g of the salt (the rest is for the filling) in a large bowl. Cut in the butter with a pastry blender until the pieces are pea-sized, with some larger flakes.
2. Set aside 1 tablespoon of the ice-cold water for the egg wash. Stir the cider vinegar into the rest of the water and drizzle it over the flour mixture a little at a time, tossing with a fork until the dough holds together when squeezed.
3. Divide the dough into 4 equal pieces: 2 for the bottom crusts and 2 for the lattice tops. Flatten each into a disk, wrap and chill for at least 1 hour.
4. Make the filling: in a large bowl toss the apple with the lemon juice, then add the brown sugar, maple syrup, cornstarch, cinnamon, nutmeg, vanilla and the remaining 2 g of salt. Toss well and let stand 15 minutes while you roll the crusts.
5. Roll 2 disks into 12-inch rounds and fit them into two 9-inch pie plates, leaving a 1-inch overhang. Chill the crusts while you roll the tops.
6. Roll the remaining 2 disks into 11-inch rounds and cut each into ten 1-inch strips. Preheat the oven to 425°F (220°C) with a rimmed baking sheet on the lower rack.
7. Divide the apple filling and its juices evenly between the 2 crusts, mounding slightly in the center.
8. Weave the strips from one round over each pie in a lattice. Trim the ends, fold the bottom overhang over them and crimp the edges.
9. Beat the egg with the reserved tablespoon of water and brush it over the lattice and edges. Sprinkle the remaining 20 g of granulated sugar evenly over both pies. Chill the pies 15 minutes.
10. Bake the pies on the hot baking sheet for 20 minutes, then lower the heat to 375°F (190°C) and bake 40 to 50 minutes more, until the crust is deep golden and the filling bubbles thickly through the lattice. Cover the edges with foil if they brown too fast.
11. Cool the pies on a rack for at least 2 hours so the filling sets, then cut each into 6 slices.